Lee Ann's Chicken and Rice

Savor the comforting flavors of Lee Ann's Chicken and Rice, an all-in-one skillet meal that combines tender, golden-browned chicken thighs with fluffy, buttery long-grain white rice. This recipe is infused with aromatic ingredients like sautéed onions, garlic, paprika, and thyme, creating a deeply satisfying dish perfect for weeknight dinners. Simmered in savory chicken broth and finished with optional sweet green peas and fresh parsley garnish, this dish achieves the perfect balance of hearty and fresh. With just 15 minutes of prep time and simple techniques like toasting rice for extra flavor, Lee Ann's Chicken and Rice is a foolproof choice for delivering a wholesome, crowd-pleasing meal in under an hour. Serve it straight from the skillet for a cozy, no-fuss dinner that will delight every palate.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on or boneless)
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 cup frozen peas (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Season the chicken thighs on both sides with salt, pepper, and paprika.

Step 2

Heat olive oil in a large deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs, skin-side down if applicable, and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, melt the butter and sauté the diced onion until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Stir in the rice, coating it in the buttery mixture, and toast for 1-2 minutes. Add the thyme, chicken broth, and a pinch of additional salt to the skillet, stirring to combine.

Step 5

Return the chicken thighs to the skillet, nestling them into the rice mixture. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and has absorbed the liquid and the chicken is cooked through (165°F internal temperature).

Step 6

If using frozen peas, stir them into the rice during the last 5 minutes of cooking to heat through.

Step 7

Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld.

Step 8

Garnish with freshly chopped parsley before serving. Enjoy your comforting and flavorful Lee Ann's Chicken and Rice!

Nutrition Facts

Serving size	(1782.4g)

Amount per serving	% Daily Value*
Calories	1837.2

Total Fat 94.8g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 355mg	0%
Sodium 4375.1mg	0%
Total Carbohydrate 128.8g	0%
Dietary Fiber 13.2g	0%
Total Sugars 16.9g
Protein 110.1g	0%

Vitamin D 28IU	0%
Calcium 242.2mg	0%
Iron 13.2mg	0%
Potassium 2379.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 24.3%

Carbs: 28.5%